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Pumpkin Snickerdoodles

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A cozy twist on a classic snickerdoodle cookie, infused with the delightful flavors of pumpkin and spices.

Ingredients

Scale
  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.25 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg in a mixing bowl.
  3. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the pumpkin puree, egg, and vanilla extract until well combined.
  5. Combine the dry ingredients with the wet ingredients gradually.
  6. Chill the dough for about 30 minutes.
  7. Prepare the cinnamon-sugar mixture for rolling the cookie balls.
  8. Form balls with about 1.5 tablespoons of dough and roll in the cinnamon-sugar mixture.
  9. Bake for 10-12 minutes until golden around the edges.
  10. Cool on a wire rack before serving.

Notes

These cookies are perfect with a warm beverage and can be customized with chocolate chips or nuts.

Nutrition

Keywords: pumpkin, snickerdoodles, cookies, fall baking, dessert

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